Cassell's dictionary of cookery

Rice and Apples (another way). — Boil six ounces of rice in a quart of milk till tender ; sweeten and flavour agreeably. Pare six or eight medium-sized apples, scoop out the cores, and fill the cavities with sugar, butter, and lemon-rind. Lay the apples in a thickly buttered dish, and put the rice round them. Brush the surface with yolk of egg, and sift powdered sugar thickly over it. Place the dish in a brisk oven, and bake the preparation until the apples are tender and the rice is brightly browned. Serve hot or cold. Time to bake, one hour. Probable cost, Is. 2d. Sufficient for five or six persons. Rice and Apples (another way).—See Apples and Rice. Rice and Apricot Pudding.— Wash one pound of rice. Drain it, and put it into a saucepan with three pints of boiling milk, a slice of fresh butter, and three table-spoonfuls of sugar. Let it simmer gently for an hour. Pour it out, and when it is partially cooled stir into it three well-beaten eggs. Take a dozen and a half of preserved apricots. Halve them, simmer them in a little thin syrup for five minutes, and drain them. Butter a plain pudding mould, and sprinkle bread-crumbs over the butter. Place in the mould a layer of rice an inch thick. Put on this some pieces of apricot, and fill the mould with alternate layers of rice and fruit. Bake the pudding in a moderatelyheated oven. When it is done enough, turn it out carefully, and serve with a good custard poured round it. If preferred, other fruits may be used instead of apricots. Pine-apple or apple are especially suitable. Time to bake, about an hour. Probable cost, varjdng with the price of fruit. Sufficient for half a dozen persons. Rice and Apricots («<;e Apricots, au Riz). Rice and Chicken. — Wash half a pound of rice in two or three waters, throw it into boiling water, and let it boil gently for a quarter of an hour. Drain it on a sieve. Truss a plump young chicken for boiling. Put it into a stewpan with the rice, a slice of butter, a pinch of salt, six or eight peppercorns, and a small onion. Pour in as much veal stock or water as will cover the fowl and the rice, cover the saucepan closely, bring the liquor to the boil, then draw the saucepan to the side, and let all simmer very gently until the chicken is done enough. Take it up, and keep it hot. Strain the rice, and let it swell for a minute or two on a sieve before the fire. Strain the gravy, thicken it with a little flour and butter, add a quarter of a pint of cream, and further seasoning if required, then heat it again. Serve the fowl in the centre of a dish, with the rice neatly arranged round it, a little of the sauce poured over it, and the rest in a tureen. Serve immediately. Time to simmer the chicken, half an hour to three-quarters of an hour from the time the stock boils. Probable cost, 58. or more, according to the price of the chicken. Sufficient for four or five persons.